Goondiwindi

I was privileged enough to be offered a stint of work at "O'Shea's Royal Hotel" in Goondiwindi.
An amazing drive out through scenic southern Qld. Only 4 hours south west of Brisbane. I have driven both routes, as you can either go via Warwick or via Toowoomba. If you listen to Google Maps- Toowoomba is the fastest route.

 If you ask me, travelling from Brisbane, the road via Warwick is worth the extra 15 minutes or so drive as there are better overtaking conditions and a lot more to see. Best place for Petrol is just outside of Willowbank or closer to Gundy I would recommend a stop in Inglewood where the petrol was at least 10c a litre cheaper.  The town is only one street long but boasts 4 pubs and several eating venues ranging from McDonald's to the local Thai Restaurant. With a population of approx. 5500 people it is small by comparison to other remote areas I have worked in. There are no shopping center's but they do have Woolworth's, Footwork's, Target Country and a Reject Shop.
Arriving at this great little town I discovered friendly, fun and happy people. The room at the O'Shea's was comfortable and had been updated in the past 2 years. The only downfall to the accommodation is on a Friday and Saturday night, when the pub turns into a night club and the music plays on very loud until 1am.
There is a wide range of choice behind the bar and food is great pub grub. O'Shea's boasts one of the best function rooms in the district and the functions are always high end. With 4 tours out to this venue I had the pleasure of working on quite a few functions as well as the bistro menu. The management ensure that the food has high presentation and is on trend.

I have included both function work and a few of the dishes created here.
Below are some of the pictures from my adventures at Goondiwindi.
Below are mini Thai Beef Salads, Savoury Tarts, Porkbelly and Scallop tasters, mini Sushi and a Cheese board.

For one of the functions: I created a dessert plate of mini Lime Curd Tarts, mini Pineapple Sponge and Chocolate Cheesecake topped Vanilla Meringue Biscuits

My mum always made yummy Cheeseballs for guests when they come over to visit at our house. I have taken her recipe and added a few twists. These are mini Cheeseballs I use on Cheese and Tasting Platters. They are covered in Lemon Pepper, Paprika and Dukkah.

Here are a few locals enjoying the function.

My mini handrolled Damper Balls.

I also use three different types here.... Cheese, Mixed Herb and Chive/Garlic.

I love making Puff Pastry Straws for Platters. Above are Balsamic Drizzle, Pesto, Carraway Seed and Poppy Seed varieties.

When I was an apprentice, trained in a 5 star hotel, presentation was a must... I have carried this through my whole life. I utilise anything I have. As you see this pineapple head was spared from being thrown and turned into a nice center piece for my fruit platter. All the pictures below are from the Melbourne Cup Function I prepared everything with no assistance. The function was for around 350 people.

My Drunken Chicken, will have to provide recipe, when I have a chance...I promise.

My Greek Style marinated Lamb to the left and Honey Glazed Ham on the right.

Mini Passionfruit Cheesecake and Chocolate dipped Profita Rolls. Below: Berry Parfait and mini Pavlova.

Yes me popping my mug in over the beautiful Wedding Cake provided by a local baker.

I have included a few more close ups of my desserts. Below you will see my tasting Cheese Plate and Salmon Blini.

The function room here at O'Sheas Royal Hotel is fantastic ... they dress it up so well. This is for the Agriculture Business Awards.

Vegetarian Canapes.

My Drive to Goondawindi on one occasion was quite spectacular. Notice the clouds look like someone has punched holes in them like Swiss Cheese lol.

Little Platters - ready to be topped.

The O'Sheas Royal Hotel also does Jazz n Shiraz. I was lucky enough to be there to do the platters for this event.

My muffin basket for a Corporate Meeting. These lovelies are: Seed and Fruit, Maple/Oat and Strawberry/Cocoa.

Handbaked Cookies were also provided. Anzac and Chocolate.

Below: my mini Lemonade Scones...as Nana taught me many years ago with Port Wine Jam and Vanilla Cream.

 For one of the functions I did my Tempura Prawn Brochettes, served in little baskets with a Chilli Dipping Sauce.

Oyster are a must: Kilpatrick with a twist.

Beef Mignons with Roasted Garlic Cherry Tomato Topper.

Pork Belly with Asian Broth.

Mini Meat Pies with a duo of Tomato and BBQ sauce.

My Meatballs in a Dijon Mustard Sauce.

Below are ingredient pre - prepared for Platters.

This is an amazing tree in the backgrounds of the O'Sheas Royal Hotel.... I call it Nature Showing Love.

Bon Apetite.